Seafood pizza

Drain thawed seafood thoroughly and pat it dry; excess water is the main culprit. Use a thin layer of sauce, and add already-cooked prawns, mussels or squid near the end of baking so they heat through without overcooking.

Heat the oven to its highest setting, usually 240–250 °C, and bake on a preheated tray or pizza stone until the crust is browned and crisp, often 8–12 minutes. If using raw seafood, make sure it is cooked through before serving.

Refrigerate leftovers in a covered container within two hours of serving and eat them within two days. Reheat until steaming hot throughout; avoid reheating the same portion more than once.

Lemon, garlic, parsley and a little chilli complement prawns, mussels and squid without masking them. Serve it with a crisp green salad, or try a white seafood pizza with olive oil instead of tomato sauce.

Yes. Thaw it in the fridge, drain it well and pat it dry before topping the pizza; putting it on while still frozen releases water and can leave the centre soggy.

No: it may contain fish, crustaceans such as prawns, or molluscs such as mussels, and those are distinct allergens. Ask about the exact toppings and preparation, since shared utensils and surfaces can also transfer seafood.

Tuna pizza has slightly more protein, at 10.2 g per 100 g compared with 9.7 g in seafood pizza. Seafood pizza has more sodium: 500 mg per 100 g, versus 397 mg in tuna pizza.